Red

Grenache and Syrah, the two grapes that carry most of the Spanish Mediterranean, fermented into wine and then brought to 0.0% alcohol by physical separation at the very end of the process. That sequence is the whole argument for Natureo. Torres harvests, presses, ferments, clarifies and filters exactly as it would for anything else in its range, and removes the alcohol last, which is why so much of the aroma survives the trip. The winery started down this road in 2008 and took a fair amount of ribbing from the trade for it at the time. This is the fruitiest bottle in the lineup, intense on the nose and easy across the palate. Serve it slightly cool, around 14 to 15 degrees, which flatters it more than room temperature does. Torres puts it next to pasta, roasted meat and game, and it holds up to all three.